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Greek Moussaka

Irresistible Greek Moussaka for Cozy Family Dinners

This Greek moussaka features savory layers of eggplant, ground meat, and béchamel, making it an ideal comfort food for family dinners.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Resting Time 30 minutes
Total Time 2 hours 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Greek
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetable Base
  • 2 medium Eggplants Choose firm and glossy varieties.
  • 2 medium Potatoes Slice evenly for even cooking.
  • 2 medium Zucchini Can substitute with summer squash.
For the Meat Sauce
  • 500 grams Ground Meat (Beef or Lamb) Lean meat recommended.
  • 1 medium Onion Sweet red onion preferred.
  • 2 cloves Garlic Fresh garlic adds flavor.
  • 400 grams Crushed Tomatoes Canned varieties work best.
  • 100 milliliters Red Wine Adds richness.
  • 1/2 teaspoon Cinnamon
  • 1/4 teaspoon Nutmeg
  • 1 teaspoon Oregano Fresh preferred.
  • 1 teaspoon Thyme Fresh preferred.
  • 2 tablespoons Fresh Parsley Chopped.
For the Béchamel Sauce
  • 100 grams Butter Unsalted preferred.
  • 100 grams Flour All-purpose flour.
  • 500 milliliters Milk Whole milk recommended.
  • 4 large Egg Yolks
  • 1/4 teaspoon Nutmeg For flavor enhancement.
  • 100 grams Cheese (Kefalograviera or Parmesan) Can substitute with Kasseri or Pecorino.

Equipment

  • large skillet
  • medium saucepan
  • Baking dish
  • cutting board
  • knife
  • Whisk
  • paper towels

Method
 

Step‑by‑Step Instructions for Greek Moussaka
  1. Begin by slicing the eggplants, zucchini, and potatoes into ¼-inch rounds. Sprinkle eggplants with salt and let sit for 30 minutes.
  2. Heat olive oil in a large skillet over medium heat. Fry the sliced eggplants, zucchini, and potatoes until golden brown, about 4-5 minutes per side.
  3. In the same skillet, sauté onion and garlic until soft. Add ground meat and cook until browned. Pour in red wine and simmer until evaporated. Stir in crushed tomatoes and spices, then let it simmer for 10-15 minutes.
  4. Melt butter in a saucepan, stir in flour to create a roux, then whisk in milk until thickened. Remove from heat, stir in egg yolks, nutmeg, and cheese until smooth.
  5. In a greased baking dish, layer potatoes, then eggplants, then zucchini. Spread meat sauce over vegetables and top with béchamel sauce and cheese.
  6. Preheat oven to 165°C (330°F). Bake for 40-45 minutes until the top is golden brown. Allow to rest for 30 minutes before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 3mg

Notes

You can prepare moussaka a day in advance and bake before serving for maximum flavor.

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